Ingredients
2 tablespoons olive oil3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon dried basil1 medium eggplant, thinly sliced2 medium zucchini, halved and sliced1 large onion, sliced1 medium sweet red pepper, sliced1 medium green pepper, sliced1/4 cup mayonnaise2 tablespoons balsamic vinegar1 teaspoon Dijon mustard4 slices Italian bread (1/2 inch thick), toasted1 medium tomato, thinly sliced4 slices Muenster cheese
Preparation
Preheat oven to 425°. In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15x10x1-in. baking pans.
Bake, uncovered, 15-20 minutes or until lightly browned, stirring occasionally.
Combine mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted.
